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Cochon 555

Get your tickets now for the second coming of this epicurean tour, where wine from five local vineyards (including Donkey & Goat and Twomey Cellars), and a whole-hog butchering display compliment the main event: five local standout chefs (including the wizards behind Vidalia and Bourbon Steak) each prepping a 125lb hog for your viewing-then-eating pleasure, resulting in guests "consuming over 750lbs of swine", or what Kirstie Alley calls "second lunch".